Triple-Berry Cereal Bars
- Level: Easy
- Yield: 6 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 190 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 57 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 6 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Bars:
1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour
1/2 cup (45 grams) gluten-free oat flour
2 1/2 tablespoons maple sugar
2 tablespoons flaxseed meal, plus more for sprinkling
2 tablespoons gluten-free old-fashioned rolled oats
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1 large egg white
Filling:
1/2 cup assorted dried berries, such as cherries, strawberries and blueberries
1/4 cup boiling water
Gluten-Free Flour Blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons salt
Directions
- For the bars: Combine the Gluten-Free Flour Blend, oat flour, maple sugar, flaxseed meal, oats, salt and cinnamon in a food processor and pulse until mixed. Add the butter and vanilla and pulse into coarse crumbs. Pulsing, add 5 tablespoons water until the dough comes together. Divide the dough in half and wrap each piece in plastic wrap, pressing down gently to flatten. Refrigerate until firm, about 30 minutes.
- For the filling: Meanwhile, combine the dried berries and boiling water in a small bowl. Let stand until softened, about 15 minutes. Drain the berries, reserving the liquid. Place the berries in a blender or food processor. With the machine running, add the liquid, a little at a time, until a thick mixture forms.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Lightly beat the egg white with 1 teaspoon water in a small bowl. Lightly sprinkle a piece of parchment paper with the Gluten-Free Flour Blend. Working with one piece of dough at a time, roll the dough on the floured parchment into a 4-by-12-inch rectangle, about 1/4 inch thick. Trim the edges. Leaving a 1/2-inch border and working lengthwise, top the center of the dough with half the filling. Fold the top half of dough over to cover most of the filling; brush the edge of the dough with the egg wash. Fold the remaining dough over to form a log, pressing down gently to seal. Gently flip the log so it's seam-side down; brush with the egg wash and sprinkle with flaxseed meal. Cut the log evenly into 3 bars and refrigerate. Repeat with the remaining dough, filling, and flaxseed meal.
- Place the bars on the prepared baking sheet. Bake until lightly browned, 12 to 15 minutes. Slide the bars on the paper onto a rack and let cool completely.
Gluten-Free Flour Blend:
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.